Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball and place in greased large bowl, turning dough over to grease top. Cover with towel; let rise in warm place (80 to 85 degrees F.), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent.)

Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Place half of balls in tube pan; brush with half of melted margarine or butter; sprinkle with half of lemon mixture. Repeat with remaining balls, melted margarine, and lemon mixture. Cover with towel; let rise in warm place until doubled, about 45 minutes. (Dough is doubled when one finger very lightly pressed against dough leaves a dent.)

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.